Hunan cuisine is popular among consumers because of its strong sour, spicy flavor, smoked taste, tender quality and bright color. Relying on the huge consumer market of Hunan cuisine in China, the demand for Hunan?flavored prepared dishes continues rises and shows a blowout development trend. However, the materials of Hunan cuisine and the prefabricated one come from a wide range of sources, various varieties and cooking techniques, and potential safety risks inevitably exist in the process of production, storage, transportation and sals. Therefore, in this review, through analysis and summary, the sources, hazards and mitigation technology of six major potential hazards of Hunan?flavored prepared dishes, including microorganisms, nitrite, polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, acrylamide and heavy metals, were discussed in the process of processing, storage and transportation, in order to provide reference for production safety and related risk prevention in the Hunan?flavored prepared dishes industry.